Photography: James Moffatt | Styling: Steve Pearce
This Biscoff bundt cake is perfect as a Christmas dessert as it’s in the shape of a wreath. The cake contains Biscoff biscuits and is best served with… wait for it – Biscoff spread. Yes – the deliciousness of caramel Biscoff biscuits also comes in the form of a spread! Also great on bread or toast, it’s nut-free and is suitable for vegetarians and vegans. Simply make the batter of the cake and pour half of it into the bundt tin. Then, sprinkle with cookie crumble, which is made from crushed Biscoff biscuits and melted butter. Next, pour in the remaining batter and sprinkle with more of that crunchy cookie crumble. You’re sure to impress the troops on Christmas Day or any other time throughout the summer entertaining season.
If this recipe has inspired you to create a wreath cake for Christmas Day festivities, check out the stollen wreath cake or the pavlova wreath. If you can’t get enough Biscoff, whip up this Biscoff scroll.
Ingredients
Method
Preheat oven to 200°C (180°C fan-forced). Lightly grease a 25cm (12-cup capacity) bundt tin with some melted copha. Set aside.
To make the cookie crumble, combine biscuits and butter in a small bowl and mix to combine. Set aside.
Combine melted copha, sugar, milk, vanilla and eggs in a large bowl and whisk to combine. Add the flour, baking powder and salt, and mix to combine.
Pour half the batter into the prepared tin. Sprinkle with two-thirds of the cookie crumble. Top with remaining cake batter and sprinkle with remaining cookie crumble.
Place on a baking tray and bake for 45 minutes, or until a skewer inserted comes out clean.
Set aside in the tin to cool for 15 minutes. Invert and cool completely.
Serve sliced with Biscoff spread.
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